Lejay

Lejay is the original Creme de Cassis de Dijon, the creation of Auguste Denis Lagoute in 1841. Lagoute became smitten with a Parisian drink by the name of "ratafia" made with red berries and spices. It was this inspiration that led him to create his own recipe using local ingredients from his home in Burgundy.

Lejay's quality exceeds the requirements demanded by the appellation Creme de Cassis de Dijon, having the highest standards of quality control of any brand. Lejay is the first, and finest, liqueur house of Dijon.